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Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay. 

The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.

The wine will be bottled 16 months after harvest. The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed for the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under clement skies.

Pairs well with seafood, shellfish.

Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay. 

The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.

The wine will be bottled 16 months after harvest. The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed for the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under clement skies.

Pairs well with seafood, shellfish.

Corinne  Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.

This is the south facing portion of the slope and very hot, heavy "Fourneaux" or "oven" effect.
The wine is expressive and vivacious with beautiful aromas.
Well-balanced, round and fruity wine with a fine minerality on the finish.

1er Cru Fourneaux is located on the Fleys village and faces the field. the plots are very steep and exposed full south on soil type Kimmeridgian consists of marl clay-limestone with shallow ground and a very stony ground. After a slight settling, the juice starts its fermentation in tank, then ¼ of juice is racked in barrels. Both wines perform their alcoholic fermentation and malolactic and their aging on the lees, separately. The two cuvées are blended six months after harvesting. The wine is then filtered and is bottled 15 months after harvesting. 2013 Conditions and Harvest The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed by the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under cloudy skies.

Coquille St. Jacques (scallops) with leeks and cream.

Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay

Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.

Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.

Pair with Scallops Jacques cream, roast veal with oyster mushrooms.

Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.

This is the south facing portion of the slope and very hot, heavy "Fourneaux" or "oven" effect.
The wine is expressive and vivacious with beautiful aromas.
Well-balanced, round and fruity wine with a fine minerality on the finish.

1er Cru Fourneaux is located on the Fleys village and faces the field. the plots are very steep and exposed full south on soil type Kimmeridgian consists of marl clay-limestone with shallow ground and a very stony ground. After a slight settling, the juice starts its fermentation in tank, then ¼ of juice is racked in barrels. Both wines perform their alcoholic fermentation and malolactic and their aging on the lees, separately. The two cuvées are blended six months after harvesting. The wine is then filtered and is bottled 15 months after harvesting. 2013 Conditions and Harvest The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed by the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under cloudy skies.

Coquille St. Jacques (scallops) with leeks and cream.

Corinne  Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.

This is the south facing portion of the slope and very hot, heavy "Fourneaux" or "oven" effect.
The wine is expressive and vivacious with beautiful aromas.
Well-balanced, round and fruity wine with a fine minerality on the finish.

1er Cru Fourneaux is located on the Fleys village and faces the field. the plots are very steep and exposed full south on soil type Kimmeridgian consists of marl clay-limestone with shallow ground and a very stony ground. After a slight settling, the juice starts its fermentation in tank, then ¼ of juice is racked in barrels. Both wines perform their alcoholic fermentation and malolactic and their aging on the lees, separately. The two cuvées are blended six months after harvesting. The wine is then filtered and is bottled 15 months after harvesting. 2013 Conditions and Harvest The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed by the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under cloudy skies.

Coquille St. Jacques (scallops) with leeks and cream.

The Domaine Joseph Voillot Volnay Les Fremiets Premier Cru is from a parcel that is up-slope, and the wine is very calcaire, or limestony; you literally taste the stone in this elegant, intensely perfumed wine. Pair with veal filet mignon, squab, beef steak and roast duckling.

Review:

I really like this terroir and the 2021 is an absolutely classic example of this fine premier cru, offering up a refined and pure bouquet of black plums, dark berries, coffee bean, a complex base of dark soil tones, a nice touch of new oak and plenty of upper register smokiness. On the palate the wine is pure, full-bodied and very elegant in profile, with a superb core, lovely soil signature, ripe, suave tannins and a long, vibrant and complex finish. Fine, fine juice. 2033-2080.

93 pts- John Gilman, View from the Cellar #102

 Tim Atkin 93 Points

Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay

Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.

Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.

Pair with Scallops Jacques cream, roast veal with oyster mushrooms.

Corinne Perchaud Chablis is 100 percent Chardonnay.

A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.

The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. Ther is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest.  

Pairs well with Oysters or shellfish and Sole Meunière.

Bodegas Alto Moncayo Aquilon Garnacha is made from 100% Garnacha.

The wines of Alto Moncayo are crafted to express the unique terroir of windswept high elevation Campo de Borja DO; and to serve as a benchmark for world class Old Vine Garnacha.

Aquilón is "The jewel in the Crown" a selection of the best barrels from the best lots. The vines are 60-100 years old.

Review:

This garnet-colored wine offers aromas of black currant, black raspberry and black licorice, with just a touch of charcuterie. The fruit flavors shine through with subtle notes of crushed violet. It has soft tannic structure, with a pleasant bit of grippiness in the post palate as it leads up to the long, long, finish.

-Wine Enthusiast 95 Points

About the Vineyard

Vineyards in Tabuenca and Borja, planted with indegenous clones of Garnacha starting in the 1920s.

Wine Production

The selected highest quality grapes are placed into small stainless-steel tanks of 7 tons capacity. The must is basket pressed and fermentation is finished in new French and American oak where it complets the malolactic fermentation. Wine is aged in the barrels for 24 months before bottling.

Tasting Notes

Appearance: Very deep red, scarlet rim

Aroma: Minerals and vanilla. Hints of raisins and dark Chocolate

Palate: As typical of the vintage, power and intensity with disarming elegance.

Food Pairing:

Goes well with beef, pork, game based stews and rice dishes.

Domaine Louis Moreau Chablis Vaillons Premier Cru is made from 100 percent Chardonnay. 

Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Vaillons Premier Cru is a generous, fleshy and lively wine that displays a beautiful balance of minerality, fruitiness and elegance.

Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.

Domaine Sipp Mack Alsace Pinot Gris Grand Cru Rosacker is made from 100 percent Grand Cru Pinot Gris. 

Rigor and diligence were the key words for this emotional 2016 vintage!

The year starts with heavy rainfall and low temperatures, severely delaying the growing cycle. The month of May sees temperatures increase and the tropical atmosphere favors the development of mildew. Finally, the dry and sunny summer allowed our heavy soils to avoid maturity blockages linked to water stress. The 2016 harvest started in early September and ended 7 weeks later, a record!
In the cellar, the sanitary condition was very good, the wines developed freshness, complexity and fine, ripe acidity.

SITUATION

Fresh notes of mango and peach, enhanced by a sweet sensation, dominate the palate. The finish is long thanks to a lively acidity. It will go perfectly with white meats, firm fish and cheeses with character.

Review:

Ripe, pristine notes of yellow pear on this wine's nose come with notions of creamy banana and vanilla. The palate carries rich, concentrated fruit, but in a precise fashion that channels the rounded ripeness into smooth generosity. A vein of freshness and smidge of sweetness give the fruit staying power and verve. Together they present an off-dry wine with immense potential and elegance. Drink by 2045.

-Wine Enthusiast 94 Points

Sokol Blosser Big Tree Block Pinot Noir is made from 100 percent Pinot Noir. 

1970 was winding down when our founders, Bill Blosser and Susan Sokol Blosser pulled their ’68 VW Camper up to an abandoned prune orchard some 30 miles southwest of Portland. These moonstruck kids had little farming experience and just a basic knowledge of winemaking. What they did have, in abundance, was a passion for growing the Pinot Noir grape and creating world-class wine. Soon after settling on this extraordinary land, they planted their first vines and cinched their place as pioneers in Oregon’s budding wine industry.

Review:

A very impressive wine for the striking sense of spice, white-pepper and briary, forest notes, across red cherries. The palate has sapid, focused style with such taut yet silky tannins holding long and true. Pure red cherries here. Drink or hold.

Wolfberger Alsace Grand Cru Hengst Gewurztraminer is made from 100 percent Grand Cru Gewurztraminer.

Hengst means stallion in alsatian.
Floral nose, yellow fruits, sweet spices. The mouth is ample with the same aromatic.

Tangential filtration before bottling.Vinification in stainless steel tanks at 16°C then aging on fine lees until spring of the following year.

- Wine Enthusiast (November 2021), 94 pts, Editors' Choice

The 2021 Domaine Joseph Voillot Volnay Les Champans Premier Cru is from the domain’s largest premier cru holding, 4.2 acres whose vines date from 1934, 1971, and 1985. Champans is down-slope in the premier cru band, and its wine typically has more fruit and power than other Voillot Volnays.

Review:

‘The 2021 Volnay Les Champans Ter Cru has much more brightness and delineation than the Fremiets this year, with red cherries, wild strawberries and ust a touch of iodine and sous-bois. This is nicely focused. The palate is medium-bodied with sappy red fruit, fine structure, pliant tannins and a harmonious finish. Not the most complex Champans encountered from this address, yet it has class.

-Vinous 91-93 Points

The 2021 les Champans is also a simply stunning example of this fine premier cru vineyard. The beautifully elegant nose wafts from the glass in a blend of red and black plums, cherries, spit-roasted quail, a complex base of soil, woodsmoke, coffee bean and a deft touch of vanillin oak. On the palate the wine is pure, full-bodied and shows off superb depth at the core, great soil signature, ripe, fine-grained tannins and a long, nascently complex and very promising finish. This is a touch more reserved on the palate than the Fremiets and will take a bit longer to blossom, but it is going to be stellar. 2034-2085.

93+ pts- John Gilman, View from the Cellar #102

Domaine Nico le Paradis Pinot Noir is made from 100 percent Pinot Noir. 

The cool climate vineyard that belongs to Laura and her sister Adrianna Catena feels like paradise itself to Laura. It is lined by trees and fruit orchards, with majestic views of the Andes. Inside the 12 Hectare vineyard, there is a little house with two tiny bedrooms and a kitchen, where Laura dreams of spending a whole month reading books-Laura's version of paradise. The little house is affectionately named Chateau Laura. About the Vineyard The tiny parcel where Le Paradis is grown was planted in 2011 with Dijon 667 Clones over two acres. Wine Production The grapes from this small parcel were elaborated in 15 separate microvinifications.

All the microvinifications were fermented with indigenous yeast. 20% of the microvinifications were fermented with 100% whole clusters in oak roll-fermentor of 600L and low temp (22 Celcius degrees). 40% were fermented with 20% whole cluster in small vats of 800L and 40% fermented in small vats of 800L without sulfites until 4%V/V of alcohol.

Review:

From soils rich in calcium carbonate and sand, in a vineyard 1,600 meters above sea level, this wine comes from a selection of 2.7 hectares that produced very little fruit in 2016, just barely enough to fill 800 bottles. But watch out for this white, with its edge, its minerality, those saline notes that are so characteristic of chardonnay from the chalky Gualtallary soils. The wine was aged for a year in used barrels, and it has some of the toast, but here it’s the deep minerality that dominates.

Patricio Tapia - Descorchados 96 Points

Vinous 97 Points

Silverado Vineyards Geo Cabernet Sauvignon is made from 100% Napa Cabernet Sauvignon.

In 1988, Ron and Diane Miller, purchased the Mt George Vineyard, the site of the first vinifera plantings in the Coombsville AVA. Situated in a quiet corner of the Napa Valley a few miles east of the city of Napa, Mt George is a vineyard of undeniable strength. As the 20th anniversary of Silverado’s first Mt George harvest approached in 2012, the decision was made to make a wine for the occasion. It is called GEO – Greek for “Earth” and short for “George” – and it represents the highest expression of single-vineyard Cabernet from this extraordinary place.

Aromas of black cherry liquor, crushed hazelnut, tilled earth, and dried rose petal. Decadent and rich on the palate with flavors of sweet dark plum and cocoa powder. Well-integrated tannins lead to a seamless finish.

Pair GEO with Chicken with Chunky Olive Tapenade

Review:

Black, inky earthiness defines the nose and palate, along with a round, silky mouthfeel. Cocoa and dried violets appear against a slightly dusty backdrop, while notes of leather, black olive, and slate are soul-stirring. This vintage is GEO's most elegant to date, but its robust, statuesque character remains intact.

-Tasting Panel 96 Points

-The Somm Journal 96 Points

La Spinona Cru Bergera Barolo is made from 100 percent  100% Nebbiolo Lampia 

The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. Bergera comes from the mid part of the vineyard and is dedicated to Pietro's grandfather who started the estate.

Brilliant deep ruby red with garnet reflections.  Rich fruity bouquet with hints of cherries, violets liquorice and mint.  Good structure with full, cherry-ripe flavors. The tannins are gentle and the spice subtle. It is an elegant wine of great finesse and drinkability.  Excellent with wild game, roast, braised or stewed red meats, truffle dishes and aged cheeses.

Chateau Franc Lartigue Saint-Emilion Grand Cru is made from Merlot 70%, Cabernet franc 15%, Cabernet sauvignon 15%

Eight hectare property in the town of Saint-Emilion. Elegant and structured wine, keep for 10 to 15 years depending on the vintage.

Review:

Vines with an average age of 35 years have produced a concentrated wine. It is rich and full, while also having restraint and elegance. That makes for a fine balancing act of generous tannins and opulent black fruits. Drink the wine from 2021

- Wine Enthusiast 92 Points

Crown Point Estate Selection is made from 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec.

The 2016 Crown Point Estate Selection exhibits a heady aromatic array of baking spices, ripe red and black fruits, with deep intonations of earth and minerals. The palate is elegant and bright, with appealing acids and nuanced notes of savory mocha and dried herbs. Polished and seamless, the tannins finish with a comet-like trail of textural opulence highlighted by glossy flavors of baked berry pie and warm toast. Recommended drinking window: now through 2030s.The 2016 Estate Selection is representative of all five red Bordeaux varieties. The selection process starts in the vineyard and continues on through the winemaking process: only the best lots make the final blend. All blocks were harvested & fermented separately. The individual components were blended after 12 months in barrel. Total time in 225 liter French oak barrels was 26 months.

Review:

Deeply colored, the 2016 Estate Selection checks in as 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec that was brought up 26 months in 75% new French oak. Deeply colored, it has a smoking good bouquet of crème de cassis, smoke tobacco, lead pencil, camphor, and hints of chocolate. This gives way to a powerful, opulent Cabernet Sauvignon that has plenty of sweet tannins, a layered, multi-dimensional texture, no hard edges, and an awesome finish. I’d happily put this beauty in a lineup of top Napa Valley Cabernet Sauvignon and blends.

-Wine Enthusiast 97 Points

There’s an impressive amount of complexity on the nose of this bottling by winemaker Adam Henkel, from crushed graphite and concentrated black strawberry to cinnamon pastry, licorice and a brush of herbs. The sip is intense, with leathery but chiseled tannins presenting flavors of charred black currant, licorice, black olive, dried flower and white pepper

-Jeb Dunnuck 97 Points